I'm not on a low carb diet, however I am insulin resistant and when taking dishes to shared food gatherings, it's nice to have an alternative which anyone can eat which is tasty (#1 priority) and guilt-free.This cookbook includes a number of tasty recipes which satisfy the craving for breads, cakes, cookies, and those sweet desserts which usually don't fit into a ketogenic diet.
The introduction provides some very basic background and definitions for keto diet, what it is, where it's appropriate, sourcing storing and using low-carb flours, sweeteners, etc. Sidebars scattered throughout refine and build on the main text information and provide extra tips and tricks for food prep.
The following chapters progress through: breads biscuits & pizza, waffles pancakes muffins & donuts, cakes & cupcakes, brownies cookies & bars, pies & tarts, soups & smoothies, and savory bites & meals.
Though the book is aimed at readers in North America, the ingredients and measures are conveniently also given in SI units (grams, ml, etc). I know a fair number of diabetics use kitchen scales which are calibrated and measure in SI units, so having the measurements already pre-converted is a time saver.
There's an index along with a short resource links list (slanted toward readers in North America) which provides some tips about sourcing ingredients and equipment.The ingredients are (mostly) easily sourced and should be available from any large well stocked grocery like Whole Foods.
Well written and easy to follow.
Four stars
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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